Virginia Beauty Apple Chocolate Bread Pudding with Ginger Créme Anglaise and Cinnamon Ice Cream

Photo by Kip Dawkins

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4-5 servings

    Bread Pudding
  • 2 cups Virginia beauty apples, peeled, cored, and diced
  • 2 tablespoon butter
  • 3 eggs
  • ¾ cup sugar
  • Pinch of salt
  • ½ ounce cocoa powder
  • 1 teaspoon cinnamon
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 4 cups or approx. 1/3 loaf sourdough bread (I use Billy Bread Bakery), cubed
  • 3 ounces dark chocolate squares
  • Cinnamon Ice Cream
  • 2 cup whole milk
  • ¾ cup granulated sugar
  • 5 egg yolks
  • 2 cups heavy cream
  • ¾ tablespoon cinnamon
  • ½ teaspoon salt
  • Ginger Crème Anglaise
  • 1 cup heavy cream
  • 1 cup milk
  • ½ fresh vanilla bean, scraped
  • 3-inch piece fresh ginger, peeled and grated
  • 5 egg yolks
  • ½ cup sugar
  1. Sauté the apples in butter for 3 minutes, and set aside.
  2. Whisk together eggs, sugar, salt, cocoa powder, and cinnamon. Then whisk in the cream and vanilla.
  3. Pour over bread, chocolate chunks, and sautéed apples. Let soak.
  4. Fill greased ramekins or put into an 8-inch glass Pyrex dish.
  5. Bake at 300 degrees until custard is set.

Cinnamon Ice Cream

  1. Bring milk and sugar to a simmer over medium-low heat. Remove from heat.
  2. Whisk together half the milk/sugar mixture into egg yolks gently. Do not scramble. Whisk often.
  3. Pour mixture back into saucepan and add heavy cream. Cook gently over medium-low heat until the mixture is thick enough to coat the back of a spoon. Strain through a chinois or strainer. Add cinnamon and salt. Cool.
  4. Place in an ice cream maker and spin when ready.

Ginger Crème Anglaise

  1. Bring cream, milk, vanilla bean, and ginger to a boil.
  2. Whisk egg yolks and sugar together.
  3. Temper the egg mixture with the hot cream/milk mixture.
  4. Return to medium-low heat and continue stirring until it coats the back of a spoon.
  5. Strain immediately through fine chinois.
    Serve warm over warm bread pudding.
  • from Chef Walter Bundy

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